This Spicy Tomato Basil Soup is creamy, bold, spicy ~ fabulous! It’s the perfect soup to help you use up your summer tomatoes!
Remember all those delicious tomatoes I told you about?
Well, it’s because of them, that I’m bringing you this really special recipe.
At first, I wanted to call this the Tomato-Buster Soup because it so nicely used up a lot of the tomatoes in my garden. But, once I tasted it, I realized it deserved a name much better than that.
So with that, this delicious, Spicy Tomato Basil Soup was born. Creamy, bold, spicy ~ fabulous!
One thing you’ll really love about this dish, is that all the flavors come through beautifully and the consistency is great, and even better, you don’t even have to peel the skins or seed the tomatoes! All you need to do is use an immersion blender to get the soup blended and smooth.
The prep and cook time does take a few hours, so be sure to plan early and be ready to settle in. It will all be worth it ~ but this isn’t a soup that will be ready in 15 minutes.
Initially, I wanted to serve this with Italian Grilled Cheese sandwiches, but the fantastic smell of the soup so overwhelmed me, I couldn’t wait to dig in. At that point, taking the time to make grilled cheese sandwiches was simply out of the question!
Maybe next time…
Instead, I served it with these quick and easy 10 minute homemade Garlic Parmesan Croutons. If you want to do this too, it’s simple! Just cut up slices of french bread into 1″ cubes, toss with melted butter, minced garlic and bit of Parmesan cheese. Then lay them out in a single layer on a cookie sheet and bake in the oven at 350 degrees until done. (p.s. be sure to watch them closely so they don’t burn!)
They are divine with this! The perfect compliment to this flavorful tomato soup.
Spicy Tomato Basil Soup
- 7 cups chopped tomatoes
- 1 cup diced carrots
- 1 medium sized yellow onion chopped
- 6 garlic cloves coarsely chopped
- 1 14.5 ounce can chicken broth
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole or 2% milk
- 2 teaspoons dried basil
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder
Add at the end
- 1 teaspoon salt if needed; optional, see notes
- 1/2 teaspoon ground black pepper if needed; optional, see notes
- 2 to 3 tablespoons Franks Red Hot optional, see notes
- Bring the tomatoes, carrots, onions and garlic to a slow boil over medium-high heat in a stockpot, then reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in the chicken broth, salt and black pepper.
- In a small saucepan, melt the butter over medium-low heat. Whisk in the flour and stir until thick. Slowly whisk in the milk and continue to whisk until smooth. Whisk until thickened (roughly 3-5 minutes). Stir milk mixture in to the stockpot with the vegetables. Season with basil, celery salt, black pepper, garlic powder and Franks Red Hot hot pepper sauce. (Add an extra 1 teaspoon of salt, if necessary.) Continue to simmer the soup on low heat until it reduces and thickens, about 1 hour.
- Allow the soup to cool a bit and with an immersion blender, blend soup until smooth. Strain through a fine strainer to remove any residual (i.e. seeds and tomato skins) and return to heat. Warm and serve.
Recipe modified from Jersey Fresh Tomato Soup.